This chili has become a family staple: rich, hearty, and perfectly balanced after years of tweaking. The pureed base gives it a silky texture while the spice mix adds depth and warmth without overwhelming heat. It’s pure comfort food. I finish it with a touch of vinegar to brighten it all up. We like to serve it topped with cheese, over macaroni for the kids or rice for me. This usually produces at least two meals, so if you prefer not to have leftovers, you can simply cut all the ingredients in half. Bear in mind that even the “in half” version should be big enough for a family of four or five.
Spice Mix
- 1 tbsp chicken bouillon
- 4 tbsp chili powder
- 2 tbsp cumin
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp paprika
- ½ tbsp turmeric
- ½ tbsp crushed red pepper
- 1½ tbsp cocoa powder
Puree
- 2 cans black beans (15 oz each)
- 2 cans tomato paste (6 oz each)
- 2 cans tomato sauce (8 oz each)
- 1 can of water (use one of the emptied bean cans to measure)
Instruction: Mix all ingredients in a blender until smooth.
Body
- 2 lbs 85/15 ground beef
- 2 cans kidney beans (15.5 oz each)
- 2 cans navy beans (15.5 oz each)
- 2 cans small red beans (15.5 oz each)
Instructions
- Brown beef.
- Add Puree.
- Add Spice Mix. Mix thoroughly.
- Drain beans in a colander and rinse.
- Add beans to chili.
- Add additional water gradually as needed to reach desired thickness. A little goes a long way.
- Cover and cook on low for 1–2 hours.
- Stir in ½ tablespoon rice wine vinegar before serving.
Note: For thicker chili, simmer uncovered near the end. For a soupier consistency, add a bit more water.
Serving Suggestions
Top generously with shredded cheese.
Serve over macaroni (the kids’ favorite) or rice (Caleb’s preference).
